1. In a medium saucepan add the olive oil and garlic and sauté until the garlic just begins to brown.
2. Increase the heat to high and add the shrimp and scallops.
3. They are done when the shrimp turn pink and the scallops become opaque.
4. Add the peas and broccoli.
5. Cook for 1 minute then add the soy sauce.
6. Toss to coat the vegetables.
7. Add the starch and 1/4 cup of the chicken bouillon and allow the juices in the bottom of the pan to thicken with the starch at the bottom of the pan.
8. Continue to cook and stir rapidly until the sauce has been combined and completely covers the vegetables.
9. Serve immediately. |
